• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Blueberry-Risotto with Boletus

  • Recipe Submitted by on

Category: Main Dish, Swiss

 Ingredients List

  • 250 g Fresh Boletus (Cep) 8.75 oz
  • -- cleaned, trimed and
  • -- sliced
  • 1 sm Onion, finely chopped
  • 20 g Butter 0.75 oz
  • 140 g Risotto rice, unpolished
  • -- 5 oz
  • 150 g Blueberries 5.5 oz
  • 1/2 dl White wine, dry 1/4 cup
  • 4 dl Bouillon 1 3/4 cup
  • 3/8 dl Olive oil 1/4 cup
  • 1 Twig thyme
  • 1 pn Garlic, mashed
  • 60 g Butter 2 oz


In a saucepan heat the butter and saute the onion. Stir in the rice and the
blueberries, saute briefly. Moisten with wine, cook until absorbed; moisten
with bouillon and cook until tender. Stir continuously, if necessary add
some bouillon. Season with salt and pepper. In a skillet heat the oil,
saute mushrooms, garlic and thyme. Stir the butter into the risotto.
Transfer to warm plates and decorates with mushrooms.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?